The Best Bites in Copenhagen Right Now

Copenhagen is one of those cities where you can eat exceptionally well at every level, from a three-Michelin-starred tasting menu to Scandinavian takes on the taquería, gas station burger and hot dog stand. Bakeries and casual spots serving simple dishes are just as strong as the headliner restaurants. But what struck me the most on my latest trip to the Danish capital was the level of passion I experienced. Every chef, barista, cheese shop owner and server that I met seemed genuinely excited to talk about ingredients, sourcing and where to eat next. For someone who cares deeply about food and wine (like me), this makes the city a very exciting place to spend time—especially right now.

Below are a handful of the places I’d go back to immediately—and exactly what to order—with more recommendations for best bites available in our updated Top Tables guide.

1. Copenhagen is a city where you don’t need to over-plan every meal. Some of the best bites come from filling in the gaps between your reservations and tours—a pastry between museums, a quick sandwich, a stop for coffee or a mid-afternoon taco snack.

2. The overall quality of food is high across the board here, and the mix of casual and high-end dining is what makes eating in Copenhagen so fun.

3. If anything, the challenge is pacing yourself!

Hart

My go-to bakery is Hart (I would become a regular here if I lived in Copenhagen). Don’t miss the BMO (bolle med ost), a classic Danish morning bun served with butter and cheese (Gamel Knas, an aged Danish Havarti), as well as the cardamom croissant and the cheesecake. There are multiple locations throughout the city, which makes it easy to return.

Prolog Coffee

Prolog partners with the famous Juno the bakery (so you know it must be good) and serves their famous cardamom buns alongside excellent coffee. There are also multiple locations across the city.

Abrikos

The best sandwich shop in the city is Abrikos (it’s like the Copenhagen version of New York’s beloved Court Street Grocers). The ham-and-cheese and the chicken-and-mushroom are staples, but the monthly specials are where this establishment really shines; in March, a major highlight for me was a spicy buffalo fried chicken sandwich called “The Madman.” Expect a wait and limited seating; this is a better option for take-away dining.

Kødbyens Fiskebar

A beloved seafood spot located in the Meatpacking District, Kødbyens Fiskebar should not be missed when in Copenhagen. Order oysters, the caviar doughnut (a one-bite must) and the blue mussels (be sure to get the sourdough with seaweed butter; you’ll need it to scoop up the blue mussel sauce). The restaurant also has an excellent natural wine list. Fiskebar works for lunch, dinner or just as a quick stop-by during off-hours.

Barr

Barr was co-founded by chef Thorsten Schmidt in partnership with Noma’s René Redzepi in 2017; it is located in the original Noma space. The standout dishes here are the Josephine oysters, schnitzel, waffle and the halibut with creamed leeks (an award-winning seafood dish that is not always on the menu). Note: Barr is taking over Noma’s current space from March 1 to May 3, 2026, offering a communal dining set-up with two seatings per night and a tasting menu serving the best of Barr.

The Standout Meal: Jordnær

Copenhagen has no shortage of Michelin-starred fine-dining restaurants, and if you’re up for the splurge, it’s well worth sampling the scene—but it is also important to choose carefully. Jordnær is a three-Michelin-starred restaurant run by husband-and-wife team Eric and Tina Vildgaard. The dining experience is incredibly polished yet still feels personal, with Tina leading the dining room and Eric in the kitchen. The menu presents a fusion of Nordic and Japanese cuisines; it changes seasonally and leans heavily into seafood and French techniques, with a clear focus on exceptional, thoughtfully sourced ingredients. Highlight plates included bleak roe with shrimp salad and buckwheat; snow crab with sudachi and white wine; lobster with yuzu and sansho pepper; bluefin tuna with myoga and caviar; king crab with tarragon and blue mussel; and hamachi with ponzu and wasabi. The Champagne list is particularly strong, with a deep selection of small growers and exceptional bottles. Every single dish was flavorful and impressive—Jordnær is the first three-Michelin-starred restaurant I’ve been to where I genuinely loved every course from start to finish.